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Effect of hydrocooling and polyethylene package lining on maintaining green onion quality for export.

Author(s) : ATTA-ALY M. A.

Type of article: Article

Summary

Green onions (cv. White Lisbon) were harvested, trimmed, washed and packed with or without previous hydrocooling in polyethylene (PE)-lined or unlined (exposed) cartons. Packed green onions were then held at room temperature (18 plus or minus 4 °C) for 6 days or at 2 plus or minus 1 °C for 2 weeks, followed by 2 days at room temperature (simulated retail holding period). Postharvest continuous growth, leaf deterioration and senescence, and visible pathogen infection developed more rapidly at room temperature than in cold storage. For normal retail holding periods, the results are far better with hydrocooling and PE-lined cartons.

Details

  • Original title: Effect of hydrocooling and polyethylene package lining on maintaining green onion quality for export.
  • Record ID : 2001-1442
  • Languages: English
  • Source: Ann. agric. Sci. - vol. 43 - n. 1
  • Publication date: 1998

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